CITRUS SALAD

• 1 grapefruit, peeled
• 1 tablespoon salad oil
• 1 orange, peeled
• 1 tablespoon water
• 1 1/2 quarts of greens
• 1/4 teaspoon pepper
• 1 small red onion, sliced thin
• 1/4 teaspoon cumin
• 2 tablespoons cider vinegar
• 1/8 teaspoon salt (optional)
• 1 tablesppon lime juice

Cut fruit into bite-size pieces
Toss with lettuce and onion
Mix remainingingredients for dressing
Drizzle over salad and toss just before serving

WALDORF SALAD

• 2 red apples, chopped
• 2 green apples, chopped
• 1/4 cup golden raisins
• 1/3 cup celery, chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp. celery seed
• 1/4 cup walnuts, chopped

Combine all ingredients together in a large bowl.
Chill before serving.

BROCCOLI MUSHROOM SALAD

• 1 bunch broccoli
• 1 lg red onion, chopped
• 1/2 lb fresh mushrooms, trimmed and sliced
• 6 hard-boiled eggs, cut in wedges
• Garlic powder and salt to taste
• 1 cup mayonnaise
• 2 tbsp. prepared mustard
• 1/2 cup whole salted cashews

Wash broccoli and cut into bit-size pieces,
stems and all.
Put all vegetables and eggs in a large bowl;
sprinkle with garlic powder and salt.
In a small bowl,
mix mayonnaise and mustard.
Pour over vegetable mixture;
toss.
When serving,
sprinkle with cashews.

CURRIED CHICKEN SALAD

2 cup diced cooked chicken

1/4 cup sliced water chestnuts

1/2 lb green grapes, halved

1/2 cup coarsely chopped celery

1/2 cup toasted slivered almonds

8-oz can pineapple chunks, drained

Dressing:

3/4 cup light mayonnaise

1 tsp curry powder

2 tsp low-sodium soy sauce

2 tsp lemon juice

In a bowl,
mix chicken with all other salad ingredients.
Combine dressing ingredients;
add to chicken mixture.
Refrigerate at least an hour before serving.

PASTA SALAD WITH ASPARAGUS

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1 pound elbow, seashell, or fusilli pasta, cooked until al dente
• 2 tomatoes, chopped
• 1 peeled cucumber, cut in half lengthwise and sliced
• 1 small onion, chopped
• 1/2 pound fresh or canned mushrooms,
• cut in pieces
• 1 bunch asparagus, steamed three minutes and cut in 1-inch pieces

In a covered jar or dressing cruet,
combine olive oil, lemon juice, salt, and pepper. Shake until well mixed.
In a large salad bowl,
combine dressing and pasta.
Add remaining ingredients;
toss well.
If desired,
chill before serving.
Serve using a slotted spoon.

• 3 pounds red potatoes, sliced
• 1 large onion, diced
• 1/2 pound bacon, cooked until crisp and crumbled, reserve grease
• 1/ 3 cup vinegar
• 1 Tbsp. sugar
• 2 Tbsp. brown mustard
• 1/4 cup fresh parsley, chopped
• 3 Tbsp. flour
• 1/4 cup water
• Salt and pepper to taste

Boil potatoes in water until just tender,
drain and set aside.
After frying bacon,
saute onion in the bacon grease.
Remove onion from grease and add to the potatoes.
Add flour to bacon grease and stir until smooth.
Add vinegar, sugar, brown mustard, water and salt and pepper and simmer until mixed well.
Pour this mixture over the potatoes and mix well.
Stir in parsley and crumbled bacon and serve warm.

SESAME SPINACH SALAD

• 2 tablespoons low-sodium soy sauce
• 1/4 cup sake (Japanese rice wine)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 bunch spinach
• 1/4 pound mushrooms, sliced
• 1-1/2 tablespoons toasted sesame seeds

Wash spinach and tear into bite-sized pieces.
Combine soy sauce, sake, sesame oil, and sugar in a small saucepan;
simmer 5 minutes.
Toss spinach, mushrooms, and warm dressing in a salad bowl.
Sprinkle each serving with sesame seeds.

SUNSHINE CHICKEN SALAD

• 1 pkg. ranch salad dressing mix
• 1/2 cup light mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup honey
• 2 cup cubed cooked chicken
• 1 cup sliced celery
• 1 8-oz. can pineapple chunks in juice, drained
• 1 8-oz. can sliced water chestnuts, drained
• 1-1/2 cup seedless grapes
• 1/2 cup slivered almonds, toasted

Combine dressing mix, mayonnaise, yogurt, and honey thoroughly in a small bowl;
chill 30 minutes.
Place remaining ingredients except almonds in a large bowl;
toss with chilled dressing.
Sprinkle almonds on top to serve.

GERMAN POTATO SALAD

• 10 medium potatoes
• 1 can (14 ½ oz.) Beef Broth
• ¼ cup all-purpose flour
• 3 tbsp. sugar
• ½ tsp. celery seed
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 medium onion, chopped
• 3 tbsp. chopped fresh parsley

Directions
PLACE potatoes with water to cover in saucepan.
Heat to boil.
Cook over low heat 20 min. or until tender.
Drain.
Cool and cut into cubes.
MIX broth, vinegar, flour, sugar, celery seed, salt and pepper in saucepan.
Add onion.
Cook until mixture boils and thickens,
stirring.
Cook over low heat 5 min. or until onion is tender.
TOSS potatoes, parsley and broth mixture until evenly coated.
Serve warm.
Serves 12.
TIP: Use round white or red potatoes with a firm, waxy texture.

STRING BEAN & POTATO SALAD

• 4 red potatoes
• 1 lb. green beans
• 2 tomatoes, sliced
• 1/2 red onion, chopped
• 1/3 cup olive or canola oil
• 1/3 cup vinegar
• 1/4 tsp. oregano
• 1 tsp. salt

Cook potatoes just until tender;
drain,
cool,
and slice.
Cook beans until crisp-tender;
mix with tomatoes and onion.
Add oil and seasonings;
let marinate in refrigerator 1 hour or longer.

                                                                             

Email: cdazzle@webtv.net